top of page

Ana-Maria's Romanian Stuffed Peppers


For 7 Portions:

7 bell peppers
500 g mushrooms
100g rice
1 big onion
2 garlic cloves
1 big carrot
2 spoons of olive oil
100 ml tomato puree

How Ana-Maria Stuffs her Peppers

Stuffed bell peppers are a signature Balkan dish. Ultimately one can adapt the stuffing to whatever there is in the fridge.

~ Cut the top of the peppers and empty them of seeds. Keep the top so you can eventually place it back on top after the stuffing has been added. 
~ Fine dice the onion and garlic and sauté it in oil. 
~ Slice the mushrooms and add them to the onion base, until the mushrooms have got a dark colour.
~Add 2-3 spoons of the tomato puree and at the rest of the ingredients: washed rice, grated carrot, fine chopped parsley, salt and pepper. Leave it for 10 minutes.
~ Fill the peppers with the stuffing and place them in an oven tray. 
~ Prepare a tomato puree and water mixture to cover the peppers halfway. 
~ Preheat the oven and place the tray in at 160°C for 70-80 minutes. 
~Turn the peppers in the tray at halftime to ensure they are cooking evenly.Comments: 

The peppers can be served with polenta or mashed potatoes.

bottom of page